Banana Bread

Banana Bread

Almost everyone I know loves banana bread. This low-fat version is great for breakfast or to pack in your lunch for a healthy afternoon treat. Use oat flour instead of all purpose white flour to make it heart healthy!

Serves 12


3/4 cup brown sugar
4 tablespoon unsalted butter, room temperature
3 egg whites
1 1/2 cups mashed banana (about 3 large bananas)
1/3 cup low-fat, 1% buttermilk or non-fat plain yogurt
1/3 cup water
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 1/2 cups “white” whole wheat or whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Non-stick cooking spray


Preheat oven to 350° F. Coat a 1-pound loaf pan with cooking spray.In a large bowl, beat sugar and butter until well combined. Add the eggs and mix well. Beat in bananas, buttermilk or yogurt, water and vanilla. Beat for 30 seconds. Stir in nuts.

In a zipper lock bag, combine flour, baking soda, and baking powder. Add flour mixture to the wet ingredients, stirring by hand with a wooden spoon until the flour is just incorporated about 10 turns with a wooden spoon. Do not over mix.

Pour into loaf pan and bake 55 to 60 minutes until toothpick comes out clean when inserted. Rest in pan for 5 minutes then remove to cooling rack. Once cooled, wrap tightly in wax paper and foil. The texture of the bread becomes moister if left in the fridge over night or for 2 days.

Nutritional Stats Per Serving (1 slice)

173 calories, 3 g protein, 24g carbohydrates, 7g fat (2 g saturated), 10 mg cholesterol, 2g fiber, 119 mg sodium.

Make It A Meal

Serve with Eggplant Parmesan, Shallots and Green Beans or Charlie’s Chai.

Wine Pairing

Vouvray, Viognier

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